YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken with Roasted Broccoli
Enjoy a satisfying, crispy chicken dish with a tangy buttermilk marinade and a crunchy whole wheat breadcrumb coating, paired with roasted broccoli for a nutritious balance of flavors and textures.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Buttermilk
1/3 cup Whole Wheat Breadcrumbs
1 cup Broccoli
1 tsp Olive Oil
Seasonings (Salt, Pepper, Paprika, Garlic Powder) to taste
PREPARATION
Preheat your oven to 425°F.
In a shallow bowl, marinate the chicken breast in buttermilk with a pinch of salt, pepper, paprika, and garlic powder for at least 30 minutes.
Place whole wheat breadcrumbs in another shallow dish and season lightly with additional salt, pepper, and paprika.
Remove the chicken from the buttermilk, letting excess marinade drip off, then coat it evenly with the seasoned breadcrumbs.
Arrange the breaded chicken on a baking sheet lined with parchment paper.
In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.
Spread the broccoli around the chicken on the baking sheet.
Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the coating is crisp, and the broccoli is tender with slight charred edges.
Allow the chicken to rest for a few minutes before serving with the roasted broccoli.